Can you prep Baked Oatmeal ahead of time?

Yes, you can prep baked oatmeal (unbaked) ahead of time and store it in the fridge for up to 5 days or in the freezer for up to 3-6 months. Thaw and bake per instructions. You can also fully cook and cool the baked oatmeal ahead of time and store in the fridge for up to 5 days. Just rewarm individual portions in the microwave. Our readers have told us that they freeze fully cooked, individual portions of baked oatmeal in the freezer, as well, and rewarm in the microwave.

Can you use quick oats in baked oatmeal?

While you can use quick oats in baked oatmeal, it's best to use rolled oats because they give the dish a heartier texture. Quick oats or instant oats can result in a denser, mushier result.

Is baked oatmeal gluten-free or dairy-free?

Baked oatmeal can be made gluten-free or dairy-free with these substitutions: Dairy-Free Option: Use dairy-free milk in the recipe. Gluten-Free Option: Make sure your oats say “gluten-free” on the package.

Can I make this in an 8x8-inch square dish?

Yes, this recipe will also work in a smaller dish. Just cook it 10-15 minutes longer or until it's set in the middle.

Banana Baked Oatmeal (with Peanut Butter & Chocolate Chips!)

Name: Banana Baked Oatmeal
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 3 cups old fashioned rolled oats; 1/4 cup ground flaxseed (Why eat flaxseed?); 2 teaspoons baking powder; 1/2 teaspoon salt; 1/3 – 1/2 cup honey; 1 cup milk (any kind will do, even dairy-free); 1/2 cup peanut butter; 2 eggs; 2 teaspoons vanilla; 3 ripe bananas, smashed; 1/3 – 1/2 cup dark chocolate chips

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Banana Baked Oatmeal

Delicious and healthy! Make this Banana Baked Oatmeal ahead of time for a warm and comforting breakfast the whole family will love. Double and freeze an extra one for later, too.

Yield: 6-8 servings 1x

Prep: 5 minutesCook: 25 minutesTotal: 30 minutes

Units:

Scale:

Ingredients

3 cups old fashioned rolled oats
1/4 cup ground flaxseed (Why eat flaxseed?)
2 teaspoons baking powder
1/2 teaspoon salt
1/3 – 1/2 cup honey
1 cup milk (any kind will do, even dairy-free)
1/2 cup peanut butter
2 eggs
2 teaspoons vanilla
3 ripe bananas, smashed
1/3 – 1/2 cup dark chocolate chips

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Instructions

Make It Now:

Prep: Preheat oven to 350°F degrees. Grease a 9×13 inch baking dish.
Dry Ingredients: In a large bowl, stir together the oats, flax, baking powder, and salt.
Wet Ingredients: In a medium bowl, whisk together the honey, milk, peanut butter, eggs, vanilla and bananas. (Tip: I find it’s much easier to throw all of the wet ingredients into the blender instead.)
Combine: Stir wet ingredients into the dry ingredients until combined. Add the chocolate chips and mix well.
Bake: Spread into the dish. Bake until firm around the corners and still a little soft in the middle, about 20-25 minutes. If you like it a little crunchy on top, cook for a few minutes longer.
Serve: Serve warm in bowls with milk poured over the top. We also like fresh berries on top. Enjoy!

Freeze For Later: Prepare according to directions but freeze the baked oatmeal before baking. Wrap tightly in a few layers of plastic wrap and one layer of foil. Place in the back of the freezer for up to 3 months.

Prepare From Frozen: Thaw in the fridge for 24 hours and bake according to directions. You can also defrost in the microwave and bake.

Notes/Tips

Dairy-Free Option: Use plain dairy-free milk in the recipe.
Gluten-Free Option: Make sure your oats say “gluten free” on the package.
You can use 1 cup of unsweetened applesauce in place of the banana.
You can use quick oats instead of old fashioned oats in the recipe.
Because this recipe is so easy, it works great to double and freeze like we do in our 1 Hour Freezer Prep Sessions.
Top with nuts like sliced almonds or chopped pecans for additional protein and crunch.

Cuisine: American Method: Bake

Find it online: https://thrivinghomeblog.com/peanut-butter-and-banana-baked-oatmeal/